SmokinJohn
Babbling Farker
You should be saving that for NEXT Saturday.......AHEM
Thanks, next time I go see Doug I'll ask him to hold me some!:thumb:You should be able to. Just get a butcher to hold it for you or otherwise they just grind them into burger or cube them for stew meat over here on our side of the country. I'm heading over to a butcher to pick some up today hopefully.
I opened this up expecting to see Dominoes pizza boxes. What gives? :noidea:
Torihamu, literally means Chicken Ham in Japanese. When you cure chickens, then roast them, they are like little chicken hams. That is what I am shooting for here, I will be slicing and serving cold on rolls tomorrow.
I tie them like that, one breast turned 180 degrees from the other, it gives me a uniform mass to cook, which means I get more evenly cooked chicken and the thin tapered end of the breast doesn't dry out or get hard. These will slice very evenly, and yield 100% of the meat for slices.